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Recipes
Beet Hummus
By KeyIngredient
I dare you to resist the delicious charms of my Paleo, vegan, Whole30-friendly, bean-free beet hummus
- 1 cup (70 g) raw unsalted cashews, soaked and drained (see note above)
- 3 medium raw beets, about 2 inches in diameter or 1 1/2 cups (200g) cooked, peeled, and roughly chopped beets
- 1/3 cup fresh lemon juice
- 1/4 cup extra virgin olive oil and additional for drizzling
- 2 tablespoons tahini
- 1 1/2 teaspoons Diamond Crystal brand kosher salt
- 1 medium garlic clove, minced
- Freshly cracked black pepper
Lamb Chops Curry-Crusted
By KeyIngredient
1 In a large bowl, rub curry paste over all sides of lamb chops
- 2 tbsp (30 mL) Indian curry paste
- 8 bone-in lamb loin chops
- 4 cups (1 L) packed fresh cilantro, about 1 bunch
- 1 garlic clove, smashed
- 1 tbsp (15 mL) freshly squeezed lemon juice
- 1 tbsp (15 mL) water
- Pinch of salt
- 2 tbsp (30 mL) olive oil
15 Minute Cheesy Rice with Broccoli and Ham
By KeyIngredient
Bring ham, broccoli and water to boil in large skillet on medium-high heat; cover
- 1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, cut into strips
- 2 cups small fresh broccoli florets
- 1 cup water
- 1-1/2 cups instant white rice, uncooked
- 6 oz. VELVEETA®, cut into 1/2-inch cubes
Bourbon Pecan Snowballs
By KeyIngredient
These sparkling delights are a cinch to make
- 4 cups (1 L) coarsely chopped ladyfingers
- 1/2 cup (125 mL) bourbon
- 2 cups (500 mL) chopped toasted pecans
- 1/3 cup (80 mL) butter, softened
- 12 oz (375 g) chopped white chocolate
- White or clear sanding sugar to coat
Pan-Roasted Tarragon Chicken with Seasonal Vegetables
By KeyIngredient
This simple method of roasting chicken along with its vegetables makes a quick summer meal
- 2 tbsp (25 mL) chopped fresh tarragon
- 1 tsp (5 mL) chopped garlic
- 1 tsp (5 mL) grated lemon rind
- 3 tbsp (45 mL) olive oil
- 4 boneless, skinless chicken breasts
- Salt and freshly ground
- pepper
- 1 tbsp (15 mL) butter
- 1 bunch small carrots, scrubbed,
- 1 inch (2.5 cm) tops left on
- 6 baby golden beets, scrubbed
- and halved
- 1 bunch spinach, stems removed
- and sliced
- 1 ⁄4 cup (50 mL) white wine
- 1 cup (250 mL) chicken stock
- 2 tbsp (25 mL) unsalted butter, diced
Chicken Pot Pie
By KeyIngredient
4 Cups chicken broth (or 4 Cups water mixed with 2 tsp
- Crust:
- 1 1/4 Cups all-purpose flour
- 1 tsp. sugar
- 1/4 tsp. salt
- 1 stick butter, cold, cut into small pieces (Kate uses unsalted)
- 3-7 TB. ice water
- Filling:
- 5 TB. butter
- 1 medium yellow onion, diced
- 4 medium carrots, diced
- 2 garlic cloves, minced (or 1/2 tsp. PENZEYS MINCED GARLIC)
- 1/2 Cup all-purpose flour
- 4 Cups chicken broth (or 4 Cups water mixed with 2 tsp. CHICKEN SOUP BASE)
- 1 Cup frozen peas
- 1/2-1 TB. OLD WORLD SEASONING, NORTHWOODS, OZARK or FORWARD!
- 3 Cups shredded cooked chicken (the meat from one not-too-large roast chicken)
- 1/3 Cup chopped fresh parsley, optional
Senate Bean Soup
By KeyIngredient
This is an old recipe given to me by my mother
- 1 lb dry navy beans
- 1 meaty ham bone
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 cup chopped celery
- 2/3 cup mashed potato flakes or 1 1/2 cups mashed potatoes
- 1/4 cup chopped parsley
- 1 1/2 teaspoons pepper
- 1 teaspoon ground nutmeg
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 bay leaf
- salt, to taste
CJ's Chocolate Caramel Thumbprints
By KeyIngredient
Directions 1. Separate egg; place yolk and white in separate bowls
- 1 egg
- 1/2 cup butter, softened
- 2/3 cup sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 16 vanilla caramels, unwrapped
- 3 tablespoons whipping cream
- 1-1/4 cups finely chopped pecans
- 1/2 cup (3 ounces) semisweet chocolate pieces
- 1 teaspoon shortening
Three-Cheese Chicken Penne Pasta Bake
By KeyIngredient
Serve our Three-Cheese Chicken Penne Pasta Bake and savor the compliments! With spinach, basil and three types of c
- 1-1/2 1-1/2 1-1/2 cups multi-grain penne pasta, uncooked
- 1-1/2 1-1/2 1-1/2 cups multi-grain penne pasta, uncooked
- 1-1/2 1-1/2 1-1/2 cups multi-grain penne pasta, uncooked
- 1 1 1 pkg. (9 oz.) fresh spinach leaves
- 1 1 1 pkg. (9 oz.) fresh spinach leaves
- 1 1 1 pkg. (9 oz.) fresh spinach leaves
- 1 1 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1 1 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1 1 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1 1 1 tsp. dried basil leaves
- 1 1 1 tsp. dried basil leaves
- 1 1 1 tsp. dried basil leaves
- 1 1 1 can (14-1/2 oz.) diced tomatoes, drained
- 1 1 1 can (14-1/2 oz.) diced tomatoes, drained
- 1 1 1 can (14-1/2 oz.) diced tomatoes, drained
- 1-3/4 1-3/4 1-3/4 cups OLIVO by CLASSICO Traditional Pasta Sauce
- 1-3/4 1-3/4 1-3/4 cups OLIVO by CLASSICO Traditional Pasta Sauce
- 1-3/4 1-3/4 1-3/4 cups OLIVO by CLASSICO Traditional Pasta Sauce
- 2 2 8-oz. oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
- 2 2 8-oz. oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
- 2 2 8-oz. oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
- 1 1 2% cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
- 1 1 2% cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
- 1 1 2% cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
- 2 2 2 Tbsp. KRAFT Grated Parmesan Cheese
- 2 2 2 Tbsp. KRAFT Grated Parmesan Cheese
- 2 2 2 Tbsp. KRAFT Grated Parmesan Cheese